All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kanitama donburi / crabmeat and egg on rice

Tender and flavorful.


150 cc dashi
1 tbsp sake
2-3 tsp soy sauce
Small handful crabmeat
2-3 green onions
Small handful mushroom (4 shiitake in photo)
1 egg

Steamed rice (not in photo)


Thinly slice mushrooms and green onions.


In a pot, bring dashi and sake to boil, add mushroom and most of green onion.
(Keep a small amount of the green section of green onion for later.)


When mushroom is cooked, add 1/2 to 2/3 amount of soy sauce, and cook until liquid is reduced and shiitake gets enough flavor. Taste and add more soy sauce if necessary.


Add crabmeat, then swirl in lightly beaten egg.

Sprinkle the remaining green section of green onion, cover, and turn off heat.


Egg should be done in a minute or two.

Serve over steamed rice.

  • This is one way to finish up leftover crabmeat that is still in perfect condition. Because it does not involve frying with oil, previously frozen crabmeat that has been defrosted and left in the fridge for more than a few days is not recommended. (Frying in oil can disguise the smell and taste of not very fresh food.)
  • This dish tastes very mild and rather plain. Pair with a strong flavored dish (either soup or side dish) for contrast and a more satisfying meal.

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